Green beans, peppers, and tomatoes w/balsamic vinegar

1 servings

Ingredients

Quantity Ingredient
1 pounds Fresh green beans
Cut into 1 1/2-inch-long pieces
3 Tomatoes
Halved and thinly sliced
1 Onion; thinly sliced
1 large Red bell pepper
Halved and cut into thin strips
1 large Green bell pepper
Halved and cut into thin strips
3 Garlic cloves; minced
5¾ ounce Canned pitted ripe olives
Drained and coarsely chopped
3 tablespoons Balsamic vinegar
3 tablespoons Extra-virgin olive oil
1 teaspoon Dried basil
½ teaspoon Salt
½ teaspoon Freshly ground pepper
⅓ cup Slivered sun-dried tomato

Directions

Full title: This steamed vegetable potpourri is attractive and delicious whether served hot as a vegetable course or cold as a salad It's also good topped with crumbled Gorgonzola, feta, or goat cheese. Be sure to use tender young green beans and cook until they are still a tad crisp, but still tender.

MAKES 6 SERVINGS

1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top.

2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.

3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil. Serve warm, at room temperature, or chilled.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

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